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I only just discovered artichokes a few years ago and I have been hooked ever since! The other day while I was in the grocery store I noticed a jar or artichoke tapenade and an artichoke tapenade sounded like a great idea! I was already thinking about a recipe for the tapenade while dreaming about the ways that I would use it.

Although the artichoke tapenade in the store did not include any olives, I could not imagine it without and I was thinking that some nice big green olives would add a hit of salty goodness and a dash of colour. For the artichokes I went with canned because they were on hand and I seasoned them with fresh chopped garlic and capers along with some lemon juice to add a refreshing brightness. In my mind a tapenade is somewhat similar to a pesto and I always enjoy adding cheese to pestos so I tried adding some grated Asiago to the artichoke tapenade. The tapenade was as easy to make as doing a little pre-chopping and then giving it a few pulses in the food processor.

When I first encountered the idea of the artichoke tapenade I though it was going to be good but I did not know just how good it would be! After tasting for the correct seasoning I found it difficult to stop eating it by the spoonful; I mean I still had photographs to take before it disappeared! When I first served it, I went with something simple, an appetizer with toasted baguettes for dipping or spreading and it was a great way to show off the flavours of the artichoke tapenade. Next up I made a light meal out of it by spreading some on toast and topping it with prosciutto and roasted tomatoes and it was simply delightful! Luckily this recipe makes a lot and I was able to save some for one more dish using it.

Artichoke and Green Olive Tapenade with Asiago

Prep Time: 10 minutesTotal Time: 10 minutesServings: 1cup

A chunky artichoke and olive tapenade with asiago that is packed full of flavour. Enjoy it for dipping or use it as a condiment on crostini or in sandwiches.

ingredients

1 (14 ounce) can artichoke hearts, coarsely chopped

1/2 cup green olives, coarsely chopped

1/4 cup asiago, grated

2 cloves garlic, coarsely chopped

2 teaspoons capers, coarsely chopped

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

directions

Pulse every thing in a food processor until it reaches the desired consistency. (I like to leave it a bit on the chunky side.)

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comments:

Thank you for the ebook and the opportunity to subscribe to your posts. I have more of your recipes saved than from any other food blog I read. The Reuben recipes just made me happy. It's my favorite sandwich. I would leave the capers out of the tapenade, since I cannot abide them, and I'm wondering how it would be with marinated artichoke hears. I'll have to try that variation. Thank you again.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.